Quoting Michael Loo to Nancy Backus on 04-09-19 17:38 <=-

Borden Dutch chocolate milk, which actually tasted like
chocolate and milk.

Much better than that low-fat hardly chocolate milk you got at the other

Other places!

place.... ;) And the rest of that meal sounds like it was exceptionally good for a change... :)

For breakfast, yes.

Qualification noted... (G)

After a quick recovery, we went downstairs to Pearl, where
none of the food appealed, so a house margarita and a glass
of Woodbridge Pinot filled the bill. We relented at some
point and got a comparison order of brisket sliders, which
were nowhere as good as up the street, tough and oversauced.

What a disappointment...

Yeah, kind of, but when a restaurant Website claims it's
the next new Destination Restaurant, both diner and
establishment are cruisn' for a bruisin'.

Self-aggrandizement tends to backfire.... So, not only was Pearl
mediocre, it had billed itself as wonderful... that IS a comedown...

By the way, the free drink coupon that the desk clerk
promised was good for two was in fact good for only one.

Sounds like he should have given you two coupons...

Correct, both by my lights and by the rules.

Young and inexperienced....? Or might it have been intentional...?

It's especially worth it in the wintertime, when
the calories are more likely to be used than stored.

Another good reason to still eat the ice cream in the winter... :)

Especially in the winter.

But quite refreshing on a hot summer day as well.... ;)

Yeah, but then nobody has a totally comprehensive
repertory.

Indeed. :)

Though some come close. I'm amazed, though, at the
professional chamber groups that go traveling all
the time with a repertory of maybe 20 pieces or less.
In my day I could have put together a hundred major
works to performance standard within 24 to 48 hours.

I was recently listening to a local interview/perfomance program
(Backstage Pass on WXXI-FM), where a flute/piano duo was asked about how
many pieces were in their repertory for touring... The pianist claimed
to have, I think she said, a couple hundred... not counting solo pieces
for piano... And then they both went on to say that every performance,
they learn something new from each piece.... The flutist was Russian...
Both ladies' first name was Irina, I don't remember the last names...

the other, though. Life isn't so bad as sometimes it
seems, though I'll still be languishing in the seconds
in an orchestra I was concertmaster of for a quarter
century or more.

Less pressure in the seconds, though... :) Good on the Mendelssohn...

True, but most times I didn't feel that much
pressure - just a kind of reluctance and queasiness.

Well within your capabilities, if not within your comfort zone or
favorite thing to be doing....

was it particularly easy, or just went as one would naturally think it should....?

It was particularly typical and predictable.
It couldn't be claimed as a tour de force but
was certainly a real performance-worthy piece.
More Appassionata than Fur Elise, so to speak.

So, fun to play... and flowed well enough... :)

"The New York Times just had an article about procrastination,
but I haven't got around to reading it yet." You can help: https://www.nytimes.com/2019/03/25/smarter-living/why-you- procrastinate-it-has-nothing-to-do-with-self-control.html

Ok... I wrote down the URL... eventually I'll get to reading the
article... ;)

Interesting; I thought it had some insights; Bonnie the psychologist-musician found it half obvious and half
dubious.

I did get to it... and I agree with her assessment of it... I can see
how in some cases procrastination could be pain avoidance... sometimes
it's just the tyranny of the urgent (or as another friend puts it, the
But Firsts that jump ahead in line)....

There are varying degrees of goodness, and believe
me, in some highly commercial settings, where a dry
scallop is an unprofitable scallop, one can get
them that might just as well have been surimi or
worse, because surimi can be constructed at least
to offer some sweetness and texture.

I do remember a buffet that for a while had something that looked sorta
like scallops, but had more the texture and consistency of a surimi-ish product... they weren't too bad, but they weren't what I'd expected...

Bingo. They weren't what one expects or wants. Or
tolerates. The sad thing is that they're finding
ways to grow or process actual scallops so they
become an efficient but tasteless source of
saleable protein. Perhaps they're deliberately
harvesting untasty species as well.

I hope that's not really true.... although I guess it has some
possibility.... sigh...

Butter Pound Cake
1/2 lb butter
1/2 lb margarine

Well, yeah.... What's the point of using half margarine, anyway...?

Cheapness, most like.

Which could backfire, given that some margarines are pricey....

Probably, though one hopes the expensive ones taste ok.

Not always.... I've only once found a margarine that tasted ok.... and
it was sorta mid-price...

... Food is our common ground, a universal experience.

It is and it ain't. Nothing is completely common,
and there even are different kinds of breathing.

True.... just depends on how general one keeps the comparison... ;) We
all breathe, we all eat... Specifics can vary widely... (G)

Of course there are commonalities. Of course
there are noncommonalities.

Indeed.

ttyl neb

... If you eat yogurt, you'll have lots of culture.

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